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1735 Tasting Notes
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billed as strong enough to handle milk, yet mild enough to be served alone.
I added just a splash of almond milk, but decided the clove was a bit too harsh so I went back and added more 1% milk to make it a bit creamier. I wanted something warm that tasted like fall, and it’s 9pm, so this random teabag I had fit the bill. ::shrug::
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Well I finally broke down and bought this over the weekend, and then today decided I had to break into it to celebrate some good news.
I will probably try this with milk and sugar next time to be completely decadent, but decided to have it au natural for the first time out. The hazelnut really starts to come out as it cools (don’t be like me and burn your tongue out of impatience!) A great dessert tea with bittersweet chocolate overtones and a hint of nuttiness, but you can still taste the tea underneath.
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I mixed 2-3 tsp into 8 oz cold milk (2 oz 1% and oz almond) for an afternoon pick-me-up.
I sifted the mix first, which removes most of the granulated sugar and makes it clump less. The almond milk is nice with this sakura blend, but ultimately I think I prefer unadulterated matcha powder to this “matcha au lait” mix. I’m going to use this up before opening something else though.
ps – tealog #400 (I won’t call it my 400th “tasting note” b/c I’ve hardly written any lately, just logged teas as I drink them.)
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Cranberry trifecta!
Drinking this tea, and eating Wensleydale cheese w/ cranberries, on top of Cranberry Hazelnut Raincoast Crisps
(p.s. Raincoast Crisps are awesome fruity/nutty crackery crispbread things. Good plain , or with cheese, dips, etc. This is the first flavor I’ve tried but I think I’ll be buying them all and taking them to/serving them at parties this holiday season. I got them at a local organic grocery store. (The product comes from Canada so if I can get it in the middle of nowhere NC they probably have pretty wide distribution!) Website: http://lesleystowe.com/raincoastcrisps/about/
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